SAN ANTONIO —
Instructions: Pat roast dry with paper towels and season with salt and pepper. Heat oil in pressure-cooker pot over medium-high heat until just smoking. Brown roast on all sides, 8-10 minutes; transfer to plate.

Add onion and mushrooms to fat left in pot and cook over medium-high heat until softened and browned, 5-7 minutes. Stir in tomato paste and garlic and cook, stirring constantly, until rust colored and fragrant, about 3 minutes. Stir in wine and simmer until slightly reduced, about 1 minute. Stir in broth. Using wooden spoon, scrape up all browned bits stuck on bottom of pot. Nestle browned roast with any accumulated juices into pot.

Lock pressure-cooker lid in place and bring to high pressure over medium-high heat. As soon as pot reaches high pressure, reduce heat to medium-low and cook for 20 minutes, adjusting heat as needed to maintain high pressure.

Before serving, transfer roast to carving board, tent loosely with aluminum foil, and let rest for 15 minutes. Using large spoon, skim excess fat from surface of sauce. Stir in cognac. Bring to simmer over medium heat and cook until slightly thickened, about 10 minutes. Turn off heat, whisk in butter and parsley and season with salt and pepper to taste. Slice meat thin against grain and transfer to serving platter. Serve with sauce.